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Falafel Pita Sandwiches
with baba ghanoush

Active: 25 minTotal: 12 hr 25 min
20140922 falafel pita nm 007.jpg?ixlib=rails 2.1

Homemade falafels are a lot easier than you think! We use quinoa in ours to provide a little more filling and bake them for an easy, healthy alternative to the fried variety you find in restaurants.
Smarts: Cooked falafel freeze incredibly well, so scale up if you want.

Dependency

Ingredients

Servings:
4
Metric
Falafel Pita Sandwiches:
  • Garbanzo beans (dried) - 1 1/2 cups
  • Onions (small) - 1/2 to 1, chopped
  • Leftover quinoa - 1 1/2 cups
  • Cilantro - 1/2 bunch, bottom stems removed
  • Parsley - 1/4 bunch, bottom stems removed
  • Garlic - 2 cloves, peeled
  • Romaine hearts - 1, chopped
  • Shallots - 1 bulb, sliced
  • Tomatoes - 1, chopped ((Or use 2 cups of halved cherry tomatoes))
  • Cooking oil - 3 Tbsp
  • Pitas - 4
  • Store-bought baba ghanoush - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Garbanzo beans - Cover beans with a good amount of water. Soak overnight (or at least 12 hours). If you didn’t soak the beans, drain and rinse a can of cooked beans. However, your falafel mix will be wetter and you might need to use more quinoa or some type of flour to make it less sticky. (Should be done 1 day ahead)
  2. Make falafel filling - Rough chop onions. Puree soaked beans (or drained canned beans), leftover quinoa, cilantro, parsley, and garlic in a food processor. Add in onions a little bit at a time, until you have a batter that comes together without being too wet to form into balls or patties. Season to taste with salt and pepper. Form into 2” (5cm) wide and 1” (2.5cm) thick patties, and place onto a sheet pan. Cover and refrigerate if not making right away. (Can be done up to 1 day ahead)
  3. Romaine lettuce / Shallots / Tomatoes - Prep as directed. (Can be done up to 3 days ahead)

Make

  1. Heat oven to 375F(or 191C) degrees.
  2. Heat a skillet over medium-high heat. Add in cooking oil and then sear falafel on opposite sides for 1 ½ minutes each. Transfer back to sheet pan and then bake in the oven for 12 to 15 minutes.
  3. Toast pitas in the oven for the last few minutes.
  4. Stuff pitas with falafel, baba ghanoush, lettuce, shallots, and tomatoes. Enjoy!
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Reviews

This meal has 28 reviews

These were pretty tasty! Don't know if I liked them enough to make again, though. I swapped the baba ghanoush for a tzatziki sauce.

By: Max
Posted: Apr 03, 2019
Diet: Original

This was a pretty good dish overall. The falafels turned out pretty well. Hummus and pita are always a good combination!

By: Eva
Posted: Jul 10, 2015
Diet: Original

It needed something that I couldn't put a finger on...

By: Qianna
Posted: May 22, 2015
Diet: Original

I added in some fresh lemon juice into the mix

By: Rachel
Posted: Jan 20, 2015
Diet: Original

Our falafel came out pretty dry.

By: Michelle
Posted: Jan 08, 2015
Diet: Original

It lacked flavor for me. I needs something else. I'm used to the original Falafel. I would add cumin. We ended up replacing the falafel with chiken that I had leftover. We just coudln't eat it :/

By: Herp
Posted: Nov 08, 2014
Diet: Original